Name: Pan-Fried Chicken with Sautéed Sugar Snap Peas & Sweet Potato Mash
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 0.681 kg chicken breasts, boneless skinless; 9 cloves garlic; 1 ½ lemons; 3 (227 g) pkg sugar snap peas; 1.02 kg sweet potatoes; black pepper; butter, unsalted; salt

Pan-Fried Chicken with Sautéed Sugar Snap Peas & Sweet Potato MashPan-Fried Chicken with Sautéed Sugar Snap Peas & Sweet Potato Mash — a 35-minute dinner recipe with 8 ingredients, serving 6.Ingredients

0.681 kg chicken breasts, boneless skinless

9 cloves garlic

1 ½ lemons

3 (227 g) pkg sugar snap peas

1.02 kg sweet potatoes

black pepper

butter, unsalted

salt

Instructions

Fill a medium saucepan about halfway with water, cover, and bring to a boil.

Wash, peel, and medium dice the sweet potatoes; add to the saucepan. Once the water is boiling, cook until the potatoes are very tender when pierced with a fork, 10-15 minutes. Drain and return to saucepan.

Wash the snap peas and lemons. Cut the lemons into wedges. Peel and mince the garlic.

Heat a skillet over medium heat.

Slice chicken in half horizontally to form thin fillets. Season both sides with salt and pepper.

Melt butter in the skillet. Add the minced garlic and cook until fragrant, 15-30 seconds. Add the chicken and cook until golden brown and cooked through, 3-4 minutes per side. Transfer to a plate.

Add more butter to the skillet, followed by the sugar snap peas. Cook, stirring occasionally, until bright green and tender-crisp, 2-3 minutes. Season with salt and pepper and remove from heat.

Add the remaining butter to the potatoes and season with salt and pepper. Mash with a potato masher (or a fork) until smooth.

Slice the chicken crosswise on an angle.

To serve, place the mashed potatoes, sautéed peas, and chicken on a plate. Garnish with the lemon wedges and enjoy!

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